3 tsps cumin seeds
3 tsps coriander seeds
0.5 tsp brown mustard seeds
5 curry leaves
1 tsp turmeric
0.5 tsp chilli
1 Tbsp ground ginger
2 cloves garlic crushed
2 tsp sea salt
2 cups hot water
1 cup peas/spinach
1 tin of crushed tomatoes
Grind up seeds (mustard, coriander and cummin) in your mortar and pestle.
Throw everything in slow cooker, except peas/spinach.
Stir so spices evenly coat everything.
Turn slow cooker on and walk away!
One hour before serving, add peas/spinach.
Stir again to mix vegetables through.
Have a cup of tea.
If gluten and dairy are ok - I'd suggest naan on the side and natural yogurt on top.
If gluten and dairy free - pappadums (made from lentil flour) and coconut milk to taste.
My kids even eat this. It's a very mild flavour, absolutely delicious.